Honey & Orange Cake

I recently bought a new springform pan from the wonderful Fat Daddio’s springform collection, the smallest 6″ x 3″, around 15 x 8 in cm and I love everything about it! The size is perfect for cake for 4 people or even 8 when made into a layer cake. As they promise this pro-series pan really heats faster and cools quicker. Since I started baking with this pan I have reduced baking time with 5-7 minutes, but I am continuing to write down baking time without the reduction so it will be more accurate for all kinds of pans.

I have many other new baking supplies that I will share some details of in my coming posts, but now to the cake… Honey, Orange, Cinnamon and strong coffee make this cake strong in flavour and I wish I could have bottled the smell of the batter, it would be perfect for a scented candle.

As January progresses I’m still without refined sugars, and this recipe is purely sweetened with natural honey.

Honey & Orange Cake

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Servings

Prep Time

4people

20minutes

Cook Time

50minutes

Servings

Prep Time

4people

20minutes

Cook Time

50minutes

Honey & Orange Cake

1

2

3

4

5

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

Prep Time

4people

20minutes

Cook Time

50minutes

Servings

Prep Time

4people

20minutes

Cook Time

50minutes

Ingredients

Cake

100mililitershoney

150gramsunsalted buttersoftened

2eggs

200gramsplain flour

1teaspoonbaking powder

1/2teaspoonbaking soda

3/4teaspoonground cinnamon

75mililitersstrong coffeehot

2tablespoonsfresh orange juice

1 1/2teaspoonorange zest

Topping

1/2Orangewashed cut into pieces

5tablespoonsgreek yogurt

2teaspoonshoney

Servings: people

Units:

Instructions

Preheat oven to 180°C and lightly grease a cake pan.

Place butter and honey in a mixing bowl and beat on medium high speed.